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6 2019 Feb

WEDNESDAY NIGHT LIVE with Peter and Blackie

Wednesday Nights from 7pm-9pm.

With Peter Sheather and Michael (Blackie) Black

“Includes Ray White Tumut – Triple Treat Teasers”

Listen in you could be a winner

The 1970s created a perfect musical bridge from the rebelliousness of the 1960s and the happy songs that are characteristic of the 1980s. Following the counterculture of the 60s, the and the 70s created a trend of relaxing music as well as dance music. People may have grown tired of the fighting that happened the previous decade and many of them sought a refuge in dance clubs and other places to enjoy a good time. Out of this idea emerged the Disco movement. Of course, there were still the bands and artists that continued to speak of the ills of society, typically characterized by the punk music in the latter part of the decade. Although the rebellious idea had died down shortly following Woodstock in 1969, there were still many people that disagreed with the establishment and the way the country was being run. Most people, though, were just looking for another way to vent their frustrations, which helped to give rise to the fun that disco music provided. The 1970’s was not a unique decade in terms of creating innovations in musical styles and genres, but it was unique in that it was a musical bridge connecting the hippie lifestyle of the 1960s with the characteristic yuppie lifestyle that was about to occur in the 1980s.

The 1980s saw the emergence of dance music and new wave. As disco fell out of fashion in the decade’s early years, genres such as post-discoItalo discoEuro disco and dance-popbecame more popular. Rock music continued to enjoy a wide audience. Soft rockglam metalthrash metalshred guitar characterized by heavy distortion, pinch harmonics and whammy bar abuse became very popular. Adult contemporaryquiet storm, and smooth jazz gained popularity. In the late 1980s, glam metal became the largest, most commercially successful brand of music in the United States and worldwide.[

The 1980s are commonly remembered for an increase in the use of digital recording, associated with the usage of synthesizers, with synth-pop music and other electronic genres featuring non-traditional instruments increasing in popularity. Also during this decade, several major electronic genres were developed, including electrotechnohousefreestyle and Eurodance, rising in prominence during the 1990s and beyond. Throughout the decade, R&Bhip hop and urban genres were becoming commonplace, particularly in the inner-city areas of large, metropolitan cities; rap was especially successful in the latter part of the decade,[ with the advent of the golden age of hip hop. These urban genres—particularly rap and hip hop—would continue their rise in popularity through the 1990s and 2000s.

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24 2018 Aug

PETER RUSSELL-CLARKE – Friday recipes

FRIDAY 24TH AUGUST 2018

I buy pieces of fish and keep them in the freezer then, when I want it, take it (usually salmon) out of the freezer and put it into a saucepan of soup I always have in the fridge.

I boil the soup up once a day – it’s made of all the leaves and roots of vegetables which are left over from the preparation of previous meals. The washed outside leaves of cabbage, onion, bits and pieces, all go in with stock and water. Even the halves of lemons I’ve squeezed which are periodically discarded. When I cut up a pumpkin, I wash and cut off the tough skin. I cut it so as to leave some pumpkin flesh on the skin. That’s cut into thumbnail size pieces then boiled in the soup a few times before I serve them. In other words, I avoid them when I dish up the soup until I reckon they (the pieces of skin) are cooked and soft enough to eat.

Anyway, back to the salmon piece. It defrosts in the soup in the fridge or, if I’m in a hurry, I simply boil the soup with the frozen salmon in it. Once the salmon is cooked through, I carefully take the salmon out of the soup, take off the skin (if I was cooking it in a pan I would crisp the skin) and discard it as it’s not appetising. I pour a dessertspoon or two of the soup over the fish and the juice of half a lemon, a splash of soy sauce and the juice of a garlic clove. That’s served with raw baby spinach leaves and whatever else takes your fancy. Easy isn’t it?

PS. Remember – fish cooks quickly so be vigilant.

Friday 17th August, 2018

“Saddle up to have a bloody good steak”. If you were to saddle a cow you’d arrange the saddle over the eye fillet and porterhouse. This epistle concerns itself with the fillet and your cooking of this most tender cut of beef.

The eye fillet, as you know, is a tongue shape without sinew on the outside – that is if your butcher has done his job diligently. If any fat or sinew is, in fact, on the meat you must cut it off.

Now cut a 4 cm thick piece from the fillet, then with the palm of your hand, or knuckles, flatten that portion of fillet so it is 6 mm thin (or less).

Heat a lightly oil sprayed hot plate or non-stick pan to be very hot. Drop the flattened meat onto the hot pan or plate. After a half minute, turn it, sprinkle it with garlic salt, turn it and instantly remove it from the heat source.

It should be moist and succulent, not dry and flavourless. (I splash it with a little olive oil). It must be served IMMEDIATELY with little else on the plate other than a splash of lemon juice.

But DO NOT OVERCOOK!

I feel obliged to can the oft-held view that eye fillet steak has no flavour. Not so! It has a subtle flavour which must be nurtured. Eye fillet’s flavour needs no help as do inferior beef cuts. Admittedly, it must be cooked while you watch it. It doesn’t require added flavours other than a little oil, garlic and salt.

I must admit I serve it with fresh raw baby spinach leaves, a slice of orange and a smile.

Try it!


Friday 10th August 2018

PETER’S POLISH SAUSAGE ROLL WITHOUT PASTRY.

A similar recipe originated in Poland I’m told. Anyway, if I’ve bastardised the Polish version, I apologise. But as there are said to be only four original jokes and all jokes are versions of those originals, I suppose it’s the same story with recipes.

For instance, I claim orange juice instead of milk in scrambled eggs. But the idea was muted to me long ago by the Drama Director of the ABC. And I didn’t invent scrambling eggs anyway. So there!! I think the recipe writer simply supplies an idea and the reader mucks around with that thought-starter – what’s in the fridge, what suits his or her palate or purse. So, having said all that, if this tickles your fancy (or palate), try it. And feel free to alter it to your heart’s (or fridge’s) content.

By the way, I serve it with beetroot – either from my oven or straight from the tin – sliced or the whole baby beetroot.

1 tablespoon butter; 115g mushrooms, finely chopped; 1 cup fresh breadcrumbs; 350g chicken breasts, finely chopped; 2 eggs, separated; 1/4 teaspoon grated nutmeg; 2 tablespoons plain flour; 3 tablespoons olive oil; salt; freshly ground black pepper.

Fry the mushrooms in the butter till they’re soft then let them cool before mixing them in a large bowl with the breadcrumbs, chicken, egg yolks, nutmeg, a sprinkle of salt and some ground black pepper. In a separate, clean, bowl whisk the egg whites till they’re stiff then stir half the egg whites into the chicken mixture before folding the rest of the egg whites gently into the mixture.

Shape the mixture into sausage-shaped rolls about 7 cm long and 2 cm wide.

Roll the ‘sausages’ in flour, heat the oil in a frying pan and fry them, turning them from time to time till they’re cooked through and are golden brown – about 10 minutes. Serve hot.

This recipe should make about 12 ‘sausages’.